Chicken Noodle Abraham

Here's a yummy chicken soup my SIL came up with while trying to recreate Bob Evans chicken noodle crock. It was named by my 5 year old niece after her favorite president, Abe Lincoln. Enjoy!

-1 pound chicken tenderloins, thawed (or rotisserie chicken shredded if you are in a hurry)
-1/2 yellow onion, chopped
-1 1/2 cup frozen peas
-1 1/2 cup carrots, chopped (I used fresh, but frozen will work too)
-1/2 bag of egg noodles, approximately 4 cups
-2 boxes chicken broth (or about 5 cans of chicken broth) *I used 2, 48 ounce boxes
-2 packets of chicken gravy mix
-flour
-butter
-olive oil
-parsley flakes
-salt
-pepper
-garlic powder

Season UNCOOKED, thawed chicken with salt and pepper (generously). If using rotisserie chicken, skip this part. Brown chicken in olive oil on medium heat in a stew pot until cooked through. Remove from pan - shred into big chunks and set aside. **I cut up my chicken breasts into 1" pieces while it was still slightly frozen. After thawed, I browned it and left it in chunks.

Put about 3 tablespoons of butter into pot and add carrots and onions. Saute until just about tender and onions are translucent (but not browned). Return chicken to pan; add peas and noodles and chicken broth. **I used 3 cups of frozen mixed veggies instead of peas/carrots. Therefore, I added them here.

Add a dash or two of garlic powder and 1/2 palmful of parsley flakes. Bring to a low rolling boil until noodles are cooked (about 15-20 minutes). Turn heat down to low/med. Ladle out some broth only (about 4 ladles) into a separate saucepan. Add some flour and chicken gravy packets and whisk until a creamy roux forms. If it's too chunky, add some more broth and whisk. Add roux back into pot, stir it all together to thicken your soup.